Description
A delightful homemade butter pecan ice cream that combines rich buttery pecans and creamy texture, perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup pecans, toasted and chopped
- 1 tablespoon unsalted butter
Instructions
- In a small pan, melt the butter over medium heat. Add the chopped pecans and toast for 5-7 minutes, stirring occasionally until golden brown and fragrant. Set aside to cool.
- In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, and brown sugar until dissolved. Stir in vanilla extract.
- Pour the mixture into a shallow dish and refrigerate for 2 hours to chill thoroughly.
- Pour the chilled mixture into your ice cream maker and churn according to instructions (about 20-25 minutes) until it thickens to soft-serve consistency.
- In the last 5 minutes of churning, add the toasted pecans to mix in evenly.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
Store in an airtight container in the freezer for 2-3 weeks. For best flavor, ensure pecans are toasted well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 80mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: ice cream, butter pecan, homemade dessert, frozen treat, classic recipe